Directions

Divide the mixture into even-sized pieces and roll into balls. Fry the balls in a non-stick skillet over med. heat, adding a tiny bit of oil if necessary to help them brown. Remove from the pan, set aside.

Place the brown sugar in a blender or food processor with the vinegar, tomatoes, stock, chili powder, paprika, and remaining onion and garlic. Process, then stir in the chopped fresh herbs. Set aside.

Heat the oil in the cleaned skillet, add the sweet potatoes, and cook till tender and golden. Pour in the blended sauce and add the meatballs.

Cook for about 10 min until the meatballs are heated through and the flavors have combined. Season with salt and pepper. Serve with grated cheese if desired.